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An easy Arugula Salad made with the simplest ingredients; lemon, parmesan and black pepper. This salad makes the perfect side dish with almost any meal whether it’s veggie, meat or fish!
This simple arugula salad has been my go-to side dish for years it’s just so easy and delicious.
It literally takes 5 minutes to make (yes, really) and goes with pretty much anything. I love to serve it with breaded chicken cutlets or as a quick side dish to a roast dinner like our stuffed pork tenderloin or Italian roast beef.
I like to keep it very simple but it’s so easy to customise with other ingredients depending on what you’re serving it with. See the step by step recipe below including some delicious variations to try out too!
Ingredients – what you need
All you need is five basic ingredients, see the photo below that shows you everything you need and some important notes.
Pin this now to find it later
Pin It- Arugula (rocket) – arugula is very peppery, slightly bitter and delicious. I like to make this salad using only arugula as the leafy green but you could also use a mixed salad that has arugula in it.
- Parmesan – I use Parmigiano Reggiano and shave it using a vegetable peeler for ease. You could also use Pecorino Romano or another salty, hard cheese you like.
- Lemon juice – Fresh lemon juice is essential do not use bottled stuff which is far too acidic and lacking in taste.
- Olive oil – Extra virgin olive oil is best because we are using it as a dressing. Use the best quality you can afford and keep it for dressing salads and other dishes.
- Black pepper – I only ever use freshly ground black pepper because not only does it make food look pretty but it’s delicious, pre-ground fine pepper has an odd taste that I don’t like (personal preference).
Put the arugula and shavings of parmesan in a mixing bowl.
In a small bowl whisk the lemon juice, olive oil and salt together then pour over the salad (photos 1-3).
Toss the salad until evenly coated in the dressing then sprinkle over some freshly ground black pepper, serve (photo 4).
Variations and top tips
- Shaving the parmesan – the easiest way to do this is with a vegetable peeler alternatively you can shred the parmesan using the largest side of your grater. Don’t use packeted pre-grated or ground parmesan.
- Add nuts – to add some texture I occasionally add in a handful of toasted pine nuts, they’re a delicious addition. You could also add walnuts or pistachios.
- Make it spicy – for a hint of spice add in 1/4-1/2 tsp of red pepper flakes (chilli flakes) to the lemon and oil dressing.
- Add herbs – you can choose to add any fresh herbs you like depending on what you are serving it with. Parsley, basil, and mint would all work well.
- Add pesto – there are unlimited uses for pesto it’s just so delicious and goes perfectly with this salad but I urge you to make your own homemade pesto, it takes no more than 5 minutes and once you taste it you’ll be officially converted from the jarred stuff.
- Extra lemon – for extra zing and fresh lemon flavour you can grate the zest of a lemon and add it to the oil before adding juice.
- Different cheeses to use – I find that Parmigiano Reggiano is perfect in this salad because it’s salty, strong and I always have it in my kitchen. You can easily replace it with something similar or different such as gorgonzola or goats cheese.
There are not many salads that can be dressed in advance and this is no exception. Dress the salad just before serving as it’ll soon start to wilt.
What to serve it with
As a side salad, it goes with pretty much anything. It’s a great salad to have on hand when you need to add a little freshness to dishes. Here are some mains I serve it with often;
- Italian Baked Chicken Thighs
- Simple Lemon Roast Chicken
- Italian Chicken Cutlets with Pesto and Spinach
- Italian Roast Beef with Marsala & Onions
If you’ve tried this Arugula Salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Arugula Salad
Ingredients
- 5 cups arugula (rocket), (90g)
- ½ cup Parmigiano Reggiano cheese shavings, (30g)
- ¼ cup extra virgin olive oil, (60ml)
- ½ lemon juice
- ¼ tsp sea salt flakes
- Freshly ground black pepper
Instructions
- Put the arugula and shavings of parmesan in a mixing bowl.
- In a small bowl whisk the lemon juice, olive oil and salt together then pour over the salad.
- Toss the salad until evenly coated in the dressing then sprinkle over some freshly ground black pepper, serve.
Video
Notes
- Storage – best served immediately, dress the salad right before serving.
- Add nuts – to add some texture I occasionally add in a handful of toasted pine nuts, they’re a delicious addition. You could also add walnuts or pistachios.
- Make it spicy – for a hint of spice add in 1/4-1/2 tsp of red pepper flakes (chilli flakes) to the lemon and oil dressing.
- Add herbs – you can choose to add any fresh herbs you like depending on what you are serving it with. Parsley, basil, and mint would all work well.
- Add pesto – there are unlimited uses for pesto it’s just so delicious and goes perfectly with this salad but I urge you to make your own homemade pesto, it takes no more than 5 minutes and once you taste it you’ll be officially converted from the jarred stuff.
- Extra lemon – for extra zing and fresh lemon flavour you can grate the zest of a lemon and add it to the oil before adding juice.
- Different cheeses to use – I find that Parmigiano Reggiano is perfect in this salad because it’s salty, strong and I always have it in my kitchen. You can easily replace it with something similar or different such as gorgonzola or goats cheese.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
